BOURBON BUTTERSCOTCH CHEESECAKE

For the crust:

2 cups graham cracker crumbs
3 tablespoons sugar
1 teaspoon cinnamon
1/2 cup unsalted butter, plus extra for greasing

For the filling:

4 8-ounce packages cream cheese, room temperature
4 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 cups sugar
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon lemon zest
4 large eggs, at room temperature

Fruit topping:

1/2 cup Greek yogurt
1/2 cup sour cream
1/4 cup sugar
1 apricot, cut in half
1 peach, cut in slivers
Blackberries
Fresh mint, for garnish

Bourbon butterscotch topping:

4 ounces unsalted butter
1 cup brown sugar
1/2 cup heavy cream
2 teaspoons bourbon
1 teaspoon vanilla extract
1/2 teaspoon salt
Almonds, for garnish

Preheat oven to 400 F.

Lightly grease a 9-inch springform pan.

In large bowl, combine graham cracker crumbs, sugar, cinnamon and melted butter.

Stir until mixture is well blended and crumbs are moist.

Place crumbs in the pan and press until evenly spread on the bottom and 1 inch up the side of pan.

Bake for about 10 minutes, until golden. Reduce the oven temperature to 300 F. In large bowl, combine cream cheese, flour and salt. Set mixer to medium speed and beat until smooth and fluffy. Add sugar, sour cream, vanilla and lemon zest. Beat until well blended, scraping down sides frequently. Add eggs one at a time, beating well after each addition. Pour mixture into the crust. Bake cheesecake for 60 to 70 minutes.

Let cool, then cover and refrigerate.

For fruit topping:

In a bowl, combine Greek yogurt, sour cream and sugar. Spread on cheesecake. Arrange sliced fruit as desired.

For bourbon butterscotch topping:

In medium pot, melt butter over medium heat until foamy.

Add brown sugar, stir well and cook for 3-5 minutes.

Stir in cream, bourbon, vanilla and salt, then continue stirring.

After mixture has bubbled and tripled in size, remove from heat.

Pour cooled sauce over cheesecake and garnish with almonds.

Serves 16.